For whatever reason, we love making shrimp scampi in the summer. Perhaps it’s the buttery, white wine and lemon sauce that gives the pasta and shrimp a lightness that’s so enjoyable in the late summer evenings. Whatever it is, we love it and this variation using black garlic makes it just that much better!
Give it a try, and let us know what you think. Pro tip: make sure you enjoy this recipe outside, soaking up every minute of the late summer sun.
Cheers to Tastemade for this fabulous recipe!
1 pound large shrimp, shelled and deveined
2 tablespoons butter
1 shallot, finely chopped
1 cup white wine
Lemon zest and juice of 1 lemon
Salt & pepper
1 tablespoon parsley, chopped
1 pound linguini, cooked
Remove garlic from heads. Place on a cutting board, and use the back of a knife to squish garlic to form a paste. Set a small portion aside for the garlic butter.
Heat oil and butter in a large skillet. Add shallot and cook until translucent and soft. Add black garlic and whisk to combine. Add white wine, lemon juice and zest. Reduce sauce by half.
Season shrimp with salt and pepper. Place shrimp in skillet and cook until pink, turning once, about 3-5 minutes. Add parsley.
Combine butter and garlic to create a paste, then smear over baguette. Broil for 5 minutes.
Serve shrimp scampi over linguini. Remember to sop up any sauce with the crusty baguette!